Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Table 1

Fatty acids of snack bars in various steaming times of cocoa beans.

Steaming time (minutes)	Fatty acid (%)
	Oleic (C18 : 1)	Palmitic (C16 : 1)	Stearic (C18 : 0)	Linoleic (18 : 2)	Linolenic (C18 : 3)	Myristic (C14 : 1)
0	59.48 ± 3.02b	12.76 ± 1.99d	0.09 ± 0.02e	0.95 ± 0.04c	0.046 ± 0.002e	0.003 ± 0.001e
15	62.14 ± 3.14ab	13.11 ± 1.24d	1.00 ± 0.09d	1.00 ± 0.02c	0.052 ± 0.003d	0.010 ± 0.007e
25	64.85 ± 1.72a	22.24 ± 1.17c	1.51 ± 0.07bc	1.28 ± 0.03b	0.116 ± 0.003b	0.024 ± 0.003d
35	65.35 ± 1.98a	24.15 ± 0.48b	1.64 ± 0.07b	1.39 ± 0.08ab	0.122 ± 0.002a	0.028 ± 0.004cd
45	66.79 ± 2.02a	26.69 ± 0.95a	1.83 ± 0.06a	1.52 ± 0.07a	0.125 ± 0.003a	0.035 ± 0.004bc
55	65.60 ± 2.08a	25.43 ± 0.87ab	1.62 ± 0.05b	1.43 ± 0.04ab	0.120 ± 0.004ab	0.042 ± 0.005b
65	64.96 ± 1.88a	24.44 ± 0.65b	1.47 ± 0.03c	1.28 ± 0.03b	0.095 ± 0.005c	0.054 ± 0.002a
CV (%)	3.72	4.79	6.04	9.53	2.86	16.30

Notes. Values are means ± standard deviation; means followed by the different letters in the same column indicate significance by Duncan multiple range test (). CV = coefficient of variance.